These sweet cheese blintzes are a high-protein breakfast or brunch recipe made with a cottage cheese filling. They are a good option for readers looking for a classic blintz with a creamy, lightly sweet filling.
Directions
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WHISK together flour and salt in medium bowl; add milk and eggs and whisk until smooth. Whisk in melted butter. Pour mixture through fine strainer set over second bowl to remove any lumps. Cover and refrigerate for 2 hours.
- PREHEAT oven to 375°F. Lightly oil baking sheet.
- COMBINE cottage cheese, Vanilla Greek Yogurt and fruit in small bowl; set aside.
- BRUSH crepe pan or small skillet lightly with oil or use nonstick pan and place over medium heat; when hot, add small amount of batter to pan, tilting to cover bottom. Cook until set on top and golden on underside. Transfer blintz to small plate and repeat with remaining batter.
- PLACE about 1/4 cup filling down center of each blintz; fold in ends, roll up into cylinder and place seam-side-down on prepared baking sheet.
- BAKE blintzes until heated through, about 10 minutes. Serve warm, dusted with confectioner’s sugar.
